I found a four ingredient slow cooker trick for Crock Pot Chicken Salsa that turns a couple of pantry staples into shredded chicken for tacos, nachos, burrito bowls, or enchiladas.

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I’m kinda obsessed with this Crockpot Salsa Chicken For Tacos, honestly it’s one of those lazy weeknight wins you didn’t know you needed. I throw boneless skinless chicken breasts or thighs into the crockpot with a jar of salsa and let it do the work, then shred it until it’s messy and perfect.

It’s exactly the sort of thing you pin under Easy Crockpot Chicken Recipes Mexican and then forget till dinner, but when you pull it out everyone wants seconds. These Chicken Salsa Tacos are messy, simple, and way more flavorful than they should be, trust me.

Ingredients

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Chicken breasts: Rich in protein, keeps tacos hearty, low carbs, may be lean or fattier.
Chicken thighs: Thighs stay juicier than breasts, so choose what you prefer.
Taco seasoning: Adds savory spice, mostly sodium, watch salt if you care about health.
Taco mix convenience: Convenient, packs bold flavor, often has preservatives and extra sodium.
Salsa: Tomato based, adds acidity and freshness, some fiber and vitamin C.
Salsa heat: Salsa heat level varies, pick mild to hot for family friendly tacos.
Cream cheese: Gives creamy richness, higher in fat, makes tacos indulgent and smooth.
Cream texture: Cream cheese softens into a silky sauce, blends with salsa well.

Ingredient Quantities

2 pounds boneless skinless chicken breasts or thighs (about 900 g)

1 (1 oz) packet taco seasoning mix

1 cup (8 oz) salsa your favorite jarred salsa

1 (8 oz) package cream cheese softened

How to Make this

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1. Place 2 pounds boneless skinless chicken breasts or thighs in the crockpot in a single layer, trim big fat pieces and cut very large breasts in half so they cook evenly.

2. Sprinkle the 1 ounce packet of taco seasoning evenly over the chicken, press it down a little so it sticks.

3. Pour 1 cup (8 oz) of your favorite salsa over the seasoned chicken, spread it so it’s mostly covered.

4. Cut the 8 oz cream cheese into chunks and scatter on top of the salsa so it melts faster, dont worry about perfect cubes.

5. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until chicken reaches 165 F and shreds easily.

6. A few minutes before shredding scoop out about 1/4 cup of the cooking liquid and save it, you can use it to loosen the sauce later if needed.

7. Remove the chicken to a cutting board and shred with two forks or use a hand mixer, dont overdo it, leave some texture.

8. Return the shredded chicken to the crockpot and stir well so the cream cheese melts into the salsa and everything becomes creamy; if it’s too thin add a little of that reserved liquid, if too thin to your taste simmer uncovered on high for 10 to 15 minutes.

9. Taste once more and adjust by simmering a bit if you want it thicker, then serve warm for tacos, nachos, burrito bowls or enchiladas.

10. Leftovers store great in the fridge for 3 to 4 days or freeze in portions for easy meals later.

Equipment Needed

1. Crockpot or slow cooker (about 6 quart or whatever size you got)
2. Cutting board
3. Sharp chef knife
4. 1 cup measuring cup and a set of measuring spoons
5. Large spoon or rubber spatula for spreading the salsa and stirring
6. Two forks or a hand mixer for shredding the chicken, dont overdo it
7. Instant read thermometer if you have one
8. Small heatproof bowl or measuring cup to save the reserved cooking liquid and tongs or a slotted spoon to lift the chicken

FAQ

Q: How long do I cook the chicken in the crockpot and on what setting? A: Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken reaches 165°F and shreds easily.

Q: Can I use frozen chicken or do I need to thaw it first? A: You should thaw it first. Putting frozen chicken in a slow cooker can keep it in a unsafe temp zone too long. Thaw overnight in the fridge or use cold water to speed it up.

Q: Do thighs work instead of breasts and does it change anything? A: Yes, boneless skinless thighs work great. Thighs are juicier and a bit more forgiving, they might shred a little easier and taste richer.

Q: How do I get the cream cheese to blend in smoothly? A: Soften cream cheese to room temp before adding, or cut it into cubes and stir in near the end. If it's still lumpy, remove chicken, shred it, then return chicken and mix until creamy.

Q: How many tacos does this recipe make and how should I serve it? A: Two pounds of chicken makes about 8 to 10 tacos depending on how loaded you make them. Serve with warmed tortillas, cilantro, lime, diced onion and extra salsa or cheese.

Q: How long will leftovers keep and can I freeze them? A: Store in an airtight container in the fridge for 3 to 4 days. You can freeze for up to 3 months, thaw in the fridge overnight and reheat gently on the stove or in the microwave.

Crockpot Salsa Chicken For Tacos Recipe Substitutions and Variations

Chicken: swap the chicken for boneless skinless turkey breasts or thighs, or use about 3 cups shredded rotisserie chicken for a faster, hands off dinner — both shred up and soak the salsa well.
Taco seasoning packet: make your own with 2 tablespoons of mix — 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp oregano, 1/2 tsp salt and a pinch cayenne — you control the salt and heat, so it’s way better sometimes.
Salsa: use 1 1/4 cups canned diced tomatoes with green chiles (Rotel) or fresh pico de gallo for a brighter, fresher flavor; just taste and adjust salt.
Cream cheese: swap the 8 oz cream cheese for 8 oz plain Greek yogurt or 8 oz sour cream for a tangier, lighter filling, or use Neufchatel for lower fat without losing creaminess.

Pro Tips

1. Use thighs if you want it juicier, breasts can dry out if you overcook them, and if youre using big breasts cut them down so everything finishes at the same time.
2. Give the chicken a quick sear in a hot skillet before it goes in the crockpot, even 1 to 2 minutes per side adds a lot of flavor that the salsa alone wont give.
3. Make the cream cheese melt faster by cutting it into small chunks and letting it warm at room temp for 20 to 30 minutes, or zap the chunks for 10 to 20 seconds in the microwave but watch it so it doesnt get runny.
4. For leftovers and reheating: cool then freeze flat in zip bags for easy portioning, when reheating add a splash of chicken broth or some of the reserved cooking liquid and a squeeze of lime plus cilantro to freshen it up.

Crockpot Salsa Chicken For Tacos Recipe

Recipe by Sarah level

0.0 from 0 votes

I found a four ingredient slow cooker trick for Crock Pot Chicken Salsa that turns a couple of pantry staples into shredded chicken for tacos, nachos, burrito bowls, or enchiladas.

Servings

servings

Calories

408

kcal

Equipment: 1. Crockpot or slow cooker (about 6 quart or whatever size you got)
2. Cutting board
3. Sharp chef knife
4. 1 cup measuring cup and a set of measuring spoons
5. Large spoon or rubber spatula for spreading the salsa and stirring
6. Two forks or a hand mixer for shredding the chicken, dont overdo it
7. Instant read thermometer if you have one
8. Small heatproof bowl or measuring cup to save the reserved cooking liquid and tongs or a slotted spoon to lift the chicken

Ingredients

2 pounds boneless skinless chicken breasts or thighs (about 900 g)
1 (1 oz) packet taco seasoning mix
1 cup (8 oz) salsa your favorite jarred salsa
1 (8 oz) package cream cheese softened

Directions

Place 2 pounds boneless skinless chicken breasts or thighs in the crockpot in a single layer, trim big fat pieces and cut very large breasts in half so they cook evenly.
Sprinkle the 1 ounce packet of taco seasoning evenly over the chicken, press it down a little so it sticks.
Pour 1 cup (8 oz) of your favorite salsa over the seasoned chicken, spread it so it's mostly covered.
Cut the 8 oz cream cheese into chunks and scatter on top of the salsa so it melts faster, dont worry about perfect cubes.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until chicken reaches 165 F and shreds easily.
A few minutes before shredding scoop out about 1/4 cup of the cooking liquid and save it, you can use it to loosen the sauce later if needed.
Remove the chicken to a cutting board and shred with two forks or use a hand mixer, dont overdo it, leave some texture.
Return the shredded chicken to the crockpot and stir well so the cream cheese melts into the salsa and everything becomes creamy; if it's too thin add a little of that reserved liquid, if too thin to your taste simmer uncovered on high for 10 to 15 minutes.
Taste once more and adjust by simmering a bit if you want it thicker, then serve warm for tacos, nachos, burrito bowls or enchiladas.
Leftovers store great in the fridge for 3 to 4 days or freeze in portions for easy meals later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.